Weeknight Salmon Rice Bowl
I was recently in San Francisco with my kid September, and we made Salmon Rice Bowls on repeat! It’s the kind of meal that is so easy to assemble, delicious to eat, and makes you feel kind of fantastic. There are so many ways to mix it up, so use this salmon rice recipe as a guide and have fun making your own versions!
How to Make a Salmon Rice Bowl
Start your salmon rice bowl with a fabulous piece of salmon. For me, protein is not an area where I skimp, especially when it comes to fish! It makes the biggest difference, so definitely get a lovely piece. Salt your salmon and sauté it in a non stick pan. I prefer the salmon done medium rare. If you like sushi, do not shy away from a medium rare piece of salmon! It’s truly spectacular. Not to mention it ensures you don’t end up with an overcooked fish.
When the salmon is done, set it aside and sauté the vegetables. For my salmon rice bowl, I used broccolini. Feel free to mix up the broccolini for something like asparagus or whatever you have on hand. For your rice, use day old rice if you have it.
If you don’t have rice on hand and are cooking it fresh, rinse the rice before and after you cook it. After it’s cooked and rinsed, spread it out on a sheet tray and stick it in the fridge for a bit. This process will help you quickly get a fried rice for your bowl! Add the rice to your pan, then add your coconut aminos and your whisked eggs. Add your vegetables back in and mix everything together.
How to Assemble Your Rice Bowl
Serve it in a bowl alongside your salmon, and feel free to add avocado, sesame seeds and any other toppings. We made a simple sriracha mayo to go along with our salmon rice bowls. Hint: it’s delicious and couldn’t be easier to toss together.
When you make your own Salmon Rice Bowl, be sure you rate and review it below. I can’t wait to hear how you make it. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
This Salmon Rice Bowl is absolutely perfect for weeknight eating. It’s easy to make and there are so many ways to make it your own!
- 3/4 teaspoon plus 1 pinch salt, divided
- 8 ounces salmon, as you good as you can get wild caught
- 2-4 tablespoon of olive oil, divided
- 2 tablespoons finely chopped shallots
- 2 cups of chopped vegetables, in our case broccolini
- 1 teaspoon pressed garlic
- 3 cups day old rice**
- 2 large eggs
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar (we recommended seasoned rice vinegar, but that is optional)
- 2 tablespoons sriracha
- ¼ cup mayo
- ¼ avocado, sliced
- Marinated Red Onions
MAKE THE FISH
- Use ½ teaspoon of salt to season the fish on top and sides.
- Heat 1 tablespoon olive oil in a 10 or 12-inch nonstick pan over medium high.
- Put fish in the pan, flesh side down, and cook for until it is lightly browned, 3-4 minutes, then flip it and continue to cook for 2-4 minutes.
- This salmon is absolutely perfect medium rare, and by the way, if you can eat sushi then medium rare salmon shouldn’t be a problem. By all means, absolutely don’t overcook it! We like to do about 6 minutes total.
- Remove salmon from the pan and set it aside.
MAKE THE FRIED RICE
- You should have plenty of oil in the pan from the fish but if not, add a tablespoon of oil.
- Add shallots and cook, stirring, until browned, this will happen quickly, about 30 seconds to 1 minute, then add the broccolini and cook, stirring, for about one minute, then add the garlic. Season with a pinch of salt and cook for another minute.
- Remove the broccolini from the pan and set aside.
- Add 1 or 2 tablespoons of olive oil to the pan and add the rice. Toss the rice in oil and allow it to brown in an even layer for about ten minutes.
- While rice is crisping up, crack and whisk two eggs in a small bowl.
- Drizzle the coconut aminos over the rice and stir it in.
- Push about a quarter of the rice towards the center of the pan and pour the whisked eggs in the space created. Stir and scramble-cook the egg without mixing it into the rice, about 1 to 2 minutes.
- Add the vegetable mixture back to the pan and stir the vegetables, eggs, and rice together. Season with another ¼ teaspoon of salt and drizzle rice wine vinegar over top.
- Make the Spicy Mayo: Combine the mayo and sriracha in a small bowl. Set aside.
- Divide the fried rice into two bowls. Top with half the salmon per bowl. Garnish the salmon bowl with one to two tablespoons of spicy mayo, sliced avocado, and marinated red onions.
**If you’re making it fresh, rinse the rice before and after you cook it. Drain, and if possible spread on a sheet tray and refrigerate for an hour if time allows.
Keywords: salmon rice bowl